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^: 3215 2015 3
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^: , 2015; N 3. - . 19-22
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^: , , , . , . , 4%, - 8%. : , ; , . , - ( , , , ) 100 , . . ., , . . 3. . 1. . 6. ( ..).

aref2 The formulation was gluten-free bread was developed which would comprise not only acceptable raw ingredients in which prolamine is absent, but also plant components in the form of enriching powders. As the latter powders of rowan-tree berries and rowan pomace, as well as dietary fibers were used. The study has found that the optimal dosage in the recipe of gluten-free formulation of a rowan-tree berries powder is 4%, and a rowan pomace powder is 8%. The experimental samples of bread had improved organoleptic characteristics: crusts had a bright color, and the taste and smell were more pronounced, also there was observed an increase in specific volume, acidity and compressibility. The increase of the satisfaction degree of in the daily requirement for dietary fibers, vitamins and minerals (especially, iron, manganese, calcium, potassium) by eating 100 g of gluten-free bread prepared with a gluten free mixture containing the studied Thus, the use of the above described powders will allow expanding the range of gluten-free products with improved consumer properties.

^TRN: 1509821
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